| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | All newly t, Salads, Vegetables | 10 | Servings | |
INGREDIENTS
| 8 | Strips bacon; diced | |
| 2/3 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 1/2 | ts | Salt |
| 1 | pn | Pepper |
| 3/4 | c | Vinegar |
| 1/2 | c | Water |
| 1 | cn | (16 oz.) kidney beans; rinsed and drained |
| 1 | cn | (15 oz.) lima beans; rinsed and drained |
| 1 | cn | (15 oz.) garbanzo beans; rinsed and drained |
| 1 | cn | (14 1/2 oz.) green beans; drained |
| 1 | cn | (14 1/2 oz.) wax beans; drained |
INSTRUCTIONS
In a skillet, cook bacon until crisp; reserve 1/4 cup drippings. Set the bacon aside. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes. Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through. Place in a serving bowl; top with bacon. Yield 10-12 servings. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #683 by L979@aol.com on Jul 21, 1997
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